THE NEW YORK TIMES HERITAGE COOK BOOK

KIRKUS REVIEW

For those who have vaguely wondered now and then just why the New York Times cookbooks are so generally satisfying, this latest -- an energetic compilation of recipes from America's many cultures (attempted so many times with indifferent success by others) -- points up the familiar and reassuring Times' methods. There are those sensibly numbered ""steps"" which allow for simultaneous processing without rush; a multitude of recipes (in clean type) devoid of extraneous chatter; and ingredients generally available (suppliers are given otherwise) with a welcome paucity of fussy herbs. This time the dishes are arranged by region (although the author admits that boundaries are controversial) and each section covers appetizers, sea food, meats, main dishes and vegetables, breads, desserts, and miscellaneous specialties like relishes, candies, sauces, etc. Explicit, reliable -- a staple.

Be the first to discover new talent!
Each week, our editors select the one author and one book they believe to be most worthy of your attention and highlight them in our Pro Connect email alert.
Sign up here to receive your FREE alerts.